Peach Liqueur

Peel the peaches and cut them into small pieces, discarding the skins and pits. Put the peaches in a large jar with the vodka, and let them marinate for a week; it helps to give the jar a good shake during this time. At the end of that time, strain the contents through a wire strainer and press out any remaining liquid from the peaches. It also helps to wring them in cloth. Add the sweetening to the liquid, and strain through cloth several times to remove any particles. The resulting drink is delicious, and the liqueur is also good as a topping for ice cream or on frozen dessert fruits, including sliced peaches. Sugar syrup: Boil one cup of sugar with one-half cup of water for several minutes. This makes one cup of sugar syrup, and in general one cup is sufficient to sweeten one fifth (about 25 oz.) alcohol base for a medium-sweet liqueur. Two cups sugar syrup per fifth are required for very sweet creme-type liqueurs.